Tuesday, 4 March 2014

These are much less time consuming than regular pancakes - you just scoop the batter into buttered muffin pans, pop them in the oven and watch with your nose pressed to the oven door while the batter morphs into strange and wonderful shapes forget all about them for 15 minutes.

To make 24:

Turn the oven to 200ºC.

Beat together:

6 eggs,

1 C milk,

1 C flour,

pinch salt,

1 t vanilla.

Smooth out the lumps..then blend in 1/4C melted butter a little at a time.

Scoop into buttered muffin tins about halfway and bake for 15 minutes until puffy, golden and buttery.

The tray I put lower down in the oven didn't co-operate as well as the top tray in folding over and creating these pockets so next time I'll position both higher up.

These really lend themselves to be eaten like scones with whipped cream, jam and grated cheese.

A lovely new take on pancakes…I'm a bit of a traditionalist though, so I have a fresh batch of paper thin crepes ready to be served piping hot with a generous squeeze of lemon juice and a sprinkling of cinnamon…all in a day's eating work.